Orange Blossom Muffins
User Reviews
5
Orange Blossom Muffins
Description
The Orange Blossom Muffins use biscuit mix as a base, combined with sugar, orange juice, canola oil, and an egg to form a moist batter. Orange marmalade adds a sweet citrus dimension, while chopped pecans contribute crunch and nutty flavor. A topping of sugar, flour, cinnamon, and nutmeg is sprinkled over each muffin before baking to impart a lightly spiced, sugary crust.
Baking at 400°F in a lined muffin tin produces muffins with tender interiors and slightly crisp, flavorful tops. The method involves stirring just until moistened and incorporating the marmalade and nuts at the end to preserve texture.
After baking, muffins should be cooled completely before storing. They can be kept for a day or two at room temperature in an airtight container, refrigerated for longer freshness, or frozen individually wrapped for up to several months. Thaw and reheat in an oven or microwave to enjoy warm.
Ingredients
- 2 cups biscuit mix recommend: Bisquick
- ¼ cup sugar
- 1 egg lightly beaten, large
- ½ cup orange juice
- 2 tablespoons canola oil
- ½ cup orange marmalade
- ½ cup pecans chopped
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin by lining it with paper baking cups. Set it aside for now.
- In a large bowl, combine the biscuit mix and sugar. Make a well in the center of the dry ingredients.
- In a separate bowl, combine the egg, juice, and oil. Add the wet ingredients to the well in the dry mixture. Stir together just until moistened--don't overmix. Add the marmalade and pecans and stir them in well.
- Spoon the batter into the prepared baking tin, filling each cup 2/3 full.
- In a small bowl, combine the remaining sugar, flour, cinnamon, and nutmeg. Sprinkle over the muffin batter.
- Transfer the pan to the oven and bake for 18 minutes or a tester inserted near the center comes out clean.
Notes
- Store cooled muffins in an airtight container at room temperature for 1-2 days.
- For longer storage, refrigerate or freeze muffins wrapped individually for up to 2-3 months.
- Reheat frozen muffins in a 350°F oven for 5-10 minutes or microwave for 15-20 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 211kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 268mg | 11% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
